Building on the success of our Blueberry Muffins, we decided to create a second muffin with a different flavor profile. We chose apple, hoping that we could use unsweetened applesauce as our liquid and replace the blueberries with juicy chu...
Paleo Applesauce-Spice Muffins
- 1 1/3cups unsweetened applesauce
- 1cup (4 ounces) arrowroot flour
- 3large eggs
- 1/3cup (1 2/3 ounces) coconut sugar
- 3tablespoons coconut oil, melted and cooled
- 1 1/4teaspoons vanilla extract
- 1teaspoon Kosher salt
- 3cups (9 ounces) almond flour
- 3tablespoons coconut flour
- 1 1/2teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 3/4teaspoon ground cardamom
- 1/4teaspoon cream of tartar
- 1cup raisins
- 1/3cup pecans, toasted and chopped (optional)
Makes 12 muffins
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 12-cup muffin tin.
2. Using stand mixer fitted with whisk, whip applesauce, arrowroot flour, eggs, sugar, melted coconut oil, vanilla, and salt on medium speed until thoroughly combined, about 1 minute. Let mixture rest in mixer bowl for 30 minutes.
3. Whisk almond flour, coconut flour, baking soda, cinnamon, ginger, cardamom, and cream of tartar together in bowl. With mixer set to low speed, add flour mixture and mix until incorporated, about 30 seconds. Increase speed to high and whip batter until light and fluffy, about 1 minute, scraping down sides of bowl as needed. Using rubber spatula, fold in raisins.
4. Divide batter evenly among prepared muffin cups (cups will be filled to top) and sprinkle with pecans, if using. Bake until muffins are golden brown and toothpick inserted in center comes out clean, about 25 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in muffin tin for 10 minutes, then transfer to wire rack and let cool for 15 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled and immediately transferred to zipper-lock bag and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes. Muffins can also be wrapped individually in plastic wrap, transferred to zipper-lock bag, and frozen for up to 3 weeks. To serve, remove plastic and microwave muffin for 20 to 30 seconds, then warm in 350-degree oven for 10 minutes.)